The annual Mid-Autumn Festival is coming. Since ancient times, people have used mooncake to express the feelings of missing their hometown and relatives. There are many kinds of mooncake fillings and the most common one is five-nuts mooncake. Let's learn how to make it today!
Raw materials:
Cake crust：medium gluten flour 165g, custard powder 4g, invert syrup 116g, Alkaline water 4g, peanut oil 50g.
Five-nuts fillings：cooked flour 100g, invert syrup 15g, white sugar 25g, crushed rock sugar 25g, cooked corn oil 50g, water 40g, chopped peanut 30g, walnut kernels 25g, candied white gourd 40g, kumquat cake 15g, sunflower seed kernels 30g, pumpkin seed kernels 25g, watermelon seed kernels 25g, pine nuts 20g, cashew nuts 20g, raisin 20g, black sesame 20g, white sesame 20g, green orange flosses 8g, red orange flosses 8g, rose sauce 10g, sesame oil 6g.
Others: 1 egg yolk
Steps：
1. Roasting the flour in a pan, as long as it turns a little yellow (you can also bake at 1500-160 degrees in the oven for 10 minutes or heat in the microwave for 8 minutes). Roasting the nuts until cooked and you can fry them separately according to the size (you can also use the oven to bake at 180 degrees for 10 minutes or use the microwave to heat it for 4-5 minutes according to the variety).
2. Mix all the cooked nuts and cooked flour evenly, adding the green orange flosses and red orange flosses, kumquat cake and candied white gourd taking turns to stir well, then add syrup and rose sauce mix well, adding water, sesame oil, salad oil and mix well. Finally, add crushed rock sugar and white sugar, stir and knead into a ball. (dry stuffing can be added with water).
3. Cover the prepared five-nuts fillings with fresh-keeping film and let it stand for half an hour. If there is no oil leakage or separation, it indicates that the stuffing is successful.
4. Next, you can make mooncake: pour the inverted syrup into a bowl, adding alkaline water and peanut oil and mix well.
5. Sift in low gluten flour and milk powder, knead into dough by hand, and let the kneaded dough stand for 1-2 hours.
6. After standing well, divide the cake crust and five-nuts fillings according to the ratio of 3:7 or 2:8 (for example: 75g mold, according to the ratio of 2:8, the cake crust is 15g, and the fillings are 60g).
7. Take a piece of cake crust dough, flatten it, and put on five-nuts fillings. Then put the dough on the tiger's mouth position in the left hand and push the dough with the thenar part of the thumb. In the process of pushing, let the dough slowly wrap on the stuffing and closed.
8. Sprinkle some flour in the moon cake mold to prevent sticking, put the wrapped dough into the mold and press the dough into the shape of moon cake with the mold. Spray some water and bake in a preheated oven at 200 degrees for 5 minutes. After the pattern is set, brush a layer of egg yolk water on the surface and bake in the oven for 15 minutes more until the surface is golden. The delicious five-nuts mooncake is ready.
Tips:
The crust of the freshly baked mooncake are very dry and hard. After the moon cake getting cool, it is sealed and preserved. After waiting for 2-3 days, the crust will gradually become soft and oily. This process is called "oil return". Therefore, do not hurry to eat the freshly baked mooncake, but wait until the oil is returned.
